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422686
• For baking pastry, use the , or mode of operation.
(Oven operation with the selected mode, or system, depends
on the appliance model).
• When baking pastry, always remove the fat fi lter.
Instructions
• When baking pastry, always observe the instructions on the
shelf / guide level, temperature, and cooking time indicated in
the pastry baking table. Do not be prejudiced by experience you
may have with other ovens. The values indicated in the cooking
table are defi ned and checked especially for this particular oven.
• If the baking table does not specifi cally address a particular
type of pastry, see the information for a similar type of pastry.
Baking pastry with upper and lower heater
• Bake the pastry at one level only.
• Upper / lower heater combination is particularly appropriate for
baking various types of pastry, bread, and meat.
• Use dark-colored baking trays. Light-colored trays refl ect the
heat, which leads to poorer cooking (browning) results. Always
place the models on the grid. If you are using the supplied
baking tray, remove the grid.
• Preheating will shorten the cooking time. Place the dish
into the oven only when the selected temperature has been
reached, i.e. when the control lamp (heater operation lamp)
goes off for the fi rst time.
Baking pastry with hot air
Baking pastry with hot air is particularly convenient when you
wish to bake on several shelf / guide levels simultaneously,
especially when preparing bite-size pastry in shallow trays.
Preheating is recommended, and the use of the second and third
guide level. This mode is also appropriate for moist pastry and
fruit cakes (in this case, bake on a single level only).
• The temperature is normally set lower than when baking
with the upper/lower heater combination (see also the pastry
baking table).
• Various types of pastry can be baked simultaneously, if the
required temperature is at least approximately the same for all.
• Baking time can vary, even for equal baking trays. When baking in
several baking trays simultaneously – on two or even three levels,
baking time for each tray can e different. You may have to remove
one of the trays sooner (normally, this would be the uppermost tray.
• If possible, prepare bite-size pastry, such as cupcakes, in
the same thickness and height. Unevenly sized pastry will be
unevenly browned!
Baking pastry
21
Food preparation
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